Hawaiian Pineapple Chicken Fried (Printable Version)

Tropical pineapple and chicken combined with jasmine rice and colorful veggies for a flavorful dish.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 10.5 oz), diced
02 - 2 large eggs, beaten

→ Vegetables & Fruit

03 - 1 cup fresh pineapple, diced
04 - 1 red bell pepper, diced
05 - 1 cup frozen peas and carrots, thawed
06 - 3 green onions, sliced
07 - 2 cloves garlic, minced

→ Rice

08 - 3 cups cooked jasmine rice, chilled

→ Sauces & Seasonings

09 - 3 tablespoons soy sauce
10 - 1 tablespoon oyster sauce
11 - 1 tablespoon sesame oil
12 - 1/2 teaspoon ground black pepper
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon chili flakes

→ Oils

15 - 2 tablespoons vegetable oil

→ Garnish

16 - 2 tablespoons roasted cashews or macadamia nuts
17 - Extra sliced green onions

# Directions:

01 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until golden and cooked through, approximately 5-7 minutes. Remove chicken and set aside.
02 - Add remaining 1 tablespoon oil to the pan. Pour in beaten eggs, scramble until just set, then push to the side of the pan.
03 - Add garlic, red bell pepper, and green onions to the pan. Stir-fry for 2 minutes until fragrant.
04 - Add peas, carrots, and pineapple. Stir-fry for 2-3 minutes.
05 - Add chilled rice, breaking up any clumps. Return cooked chicken to the pan.
06 - Pour in soy sauce, oyster sauce, sesame oil, salt, pepper, and chili flakes. Stir-fry everything together for 3-4 minutes until well combined and heated through.
07 - Taste and adjust seasoning if needed. Remove from heat.
08 - Garnish with roasted nuts and extra green onions before serving.

# Expert Tips:

01 -
  • It comes together in under 35 minutes, which means weeknight dinners stop feeling like a second job.
  • The sweet pineapple and savory soy create this perfect harmony that keeps you reaching for one more bite.
  • Day-old rice transforms from yesterday's leftover into something genuinely crave-worthy.
02 -
  • Day-old rice is absolutely essential because fresh rice releases too much starch and turns into a gluey mess—this was a hard lesson learned after one watery attempt.
  • Dicing your chicken and vegetables into similar sizes means everything cooks evenly and the rice doesn't end up with soggy pieces next to crunchy ones.
03 -
  • A wok is ideal because of the high sloped sides and heat distribution, but a large skillet works just fine if that's what you have—the magic is in the technique, not the equipment.
  • Keep your prep done before you start cooking because once the heat is on, everything moves quickly and you won't have time to be chopping vegetables while something burns.
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